Its time for Secret Recipe Club again - I love being part of this fun club! My favorite part of the SRC is assignment day - I love when I get that e-mail in my inbox with the link to the blog that I get to choose my recipe from. I also love that most of my assignments have all come from blogs I have never been to before, it's really a great opportunity to find some fabulous bloggers out there and some delicious recipes. If you are not familiar with exactly how this club works, you can stop by the website and learn all about it - maybe even join in! Basically you are (secretly) assigned a blog to checkout, browse through their recipes, choose one to make and blog about it. It's a lot of fun!
This month I was assigned an An Affair from the Heart. I had such a difficult time deciding on which of Michaela's great recipes to make. She actually has a s'more banana bread on her blog - wow! And the fried rice sounded like a great idea too. But then I saw this shrimp pad thai wonder pot dish and knew I had to make it.
We love Thai food, kids included. Pad thai is definitely one of our favorite dishes to order. That's what first grabbed my attention when I saw the dish but then when I saw it was a wonder pot dish, you know those pasta recipes where you throw everything in the pot and let it cook almost like a risotto. The pasta soaks up enough liquid to cook but then leaves enough behind to create a sauce. I knew I was making it ASAP. Little man usually shys away from anything topped with a bunch of green stuff but me yelling out, "hey buddy, look I'm putting PB in the pasta." "Look, now I am adding honey." definitely helped!
Don't leave out that last squeeze of lime before serving, it really helps bring out so many of these amazing flavors. Hubby and I like some heat so we added a bit of Sriracha to our platefulls....enjoy!!!
recipe from An Affair from the Heart.
1 box (12 ounces) linguine
32 ounces of chicken stock (or vegetable)
1/2 cup water
1 medium sized onion, sliced thin
4 garlic cloves, minced
1 red bell pepper, sliced (about 1- 1 1/2 cups)
1 1/2 cups matchstick carrots
1 tablespoon ginger, grated
tops of 3 green onions, divided
1 1/2 cup salted roasted peanuts, slightly chopped, divided
1 pound shrimp, cleaned and pealed
1 cup cilantro, slightly chopped, divided
1/2- 1 cup bean sprouts
2 tablespoons soy sauce
2 tablespoons peanut butter
1/2 teaspoon crushed red pepper flakes
1 1/2 tablespoons honey
1 teaspoon sesame oil
1 1/2 teaspoons red curry paste
2 tablespoons fresh squeezed lime juice
fresh lime, sliced for serving
In a large pot add water, stock, pasta, carrots, 3/4 of the green onions, 3/4 of cilantro, 3/4 of peanuts, ginger, soy sauce, peanut butter, red pepper flakes, honey, sesame oil, curry paste and lime juice.
Turn stove on high and cover the pot. Bring to a boil, reduce to a simmer and let cook for about 6 minutes, stir often to keep pasta from sticking to the bottom of the pot.
Add in the shrimp and bean sprouts and replace the cover, again, stirring often, for another 6 minutes to steam the shrimp and finish cooking the pasta.
Serve the pad thai topped with additional scallions, cilantro, peanuts and a squeeze of lime.